Heavy Cream (CA)
See how Heavy Cream (CA) affects ice cream through its composition, freezing point depression (FPDF/PAC), and sweetness (POD).
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Composition
Heavy Cream (CA) is made up of 59.9% water, 33% fat, 3.2% sugars, and 0% alcohol.
Water | 59.9% |
Fat | 33% |
Sugars | 3.2% |
Lactose | 3.2% |
Added sugars | 0% |
Alcohol | 0% |
Total solids
40.1%
MSNF
7.1%
Freezing properties
Certain ingredients lower the freezing point of water, which is what makes ice cream soft and scoopable.
Learn more about freezing point depression
Freezing point depression factor
(Also known as PAC)
3.2%
Similar to 3.2 g of sucrose dissolved in 100g of water
Sweetness
Heavy Cream (CA) is 0.5% as sweet as table sugar.
Relative sweetness
(Also known as POD)
0.5%
Nutrition
Heavy Cream (CA) has 320 kcal per 100g.
| Calories | 320 kcal |
| Total fat | 33 g |
| Saturated fat | 21.4 g |
| Trans fat | 0 g |
| Carbohydrates | 0 g |
| Sugars | 3.2 g |
| Fiber | 0 g |
| Protein | 2.7 g |